This study aims to determine the effect of cassava starch as an edible coating to extend the shelf life of tomatoes measured from weight loss and changes in taste, color, aroma, and fruit texture. The research was conducted at the Integrated Laboratory of the Department of Agroecotechnology in March 2023. The study used a non-factorial Complete Randomized Design with 5 different treatments and 4 replications so that 20 experimental units were obtained. The treatments given were cassava starch concentration of 1%, concentration of 2%, and concentration of 3%, as well as negative control (no treatment) and positive control using commercial tapioca starch. The coating was applied by immersing the tomatoes in the edible coating for 30 seconds and observing them for 7 days at room temperature in an open container. The results showed that tomatoes with commercial cassava starch coating give the best results in maintaining the physical properties of the fruit during the 7-day shelf life seen from the color and taste parameters of the tomatoes